EXHIBITION HALL BANQUET PACKAGE

EXHIBIT ION HALL BANQUET PACKAGE

R880.00 per person including VAT

Inspired by a passion for fine dining and a commitment to creating exceptional experiences, the Cape Town International

Convention Centre (CTICC) offers a range of unique and innovative banqueting packages specifically designed for

anyone with a taste for the finer things in life.

THE CTICC EXHIBITION HALL BANQUET PACKAGE

With more than 11 399m2 of flexible, sub-divisible and fully customisable space, the CTICC’s exhibition halls offer an

ideal venue for banquets of any size.

Large enough to accommodate all your guests, without losing that essential sense of intimacy and personal touch, the

exhibition halls can be configured to create separate venues, each with its own theme and purpose, or opened up into

a magnificent single banqueting hall of truly epic proportions.

The CTICC Exhibition Hall Banquet Package is designed to offer 700 or more guests a truly unforgettable fine dining

experience. The package includes everything required to host a memorable event, to superior service and world-class

cuisine.

The CTICC’s talented team of world-class chefs is on hand to transform the freshest, locally-sourced ingredients into an

extensive three-course menu comprising an array of delicious dishes to delight your guests and cater for every preference.

A dedicated event service manager is also on hand to ensure every moment of your banquet runs smoothly. They also

oversee a professionally trained team of service experts who are absolutely committed to delivering the very best

experience for your guests so that each and every one of them is made to feel like a VIP.

1

Although every possible precaution has been taken to ensure that these menu items are allergen free, certain items may still contain traces of ingredients allergic to those consuming it as they are prepared in facilities that also process milk products, egg products, products containing gluten, fish, crustacean, soybean, sesame seeds and nuts.

MENU

4 Course menu (Aumuse-Bouche, Starter, Main course and Dessert)

• Includes bread board of homemade breads (including banting bread), rolls, grissini sticks,

salted butter, humus and smoked snoek pate)

• Premium items carry a surcharge as stated per item below

• Please select dish per course from the selection below to form the menu for your event

• If you require a choice of different dishes on the day of your event, surcharges will apply as follows:

R40 per each extra starter

R60 per each extra main course

R40 per each extra dessert

• Dietary requirements will be catered separately to specified requirements at no extra cost per person

(Vegetarian, gluten free, etc.)

• The CTICC is halaal certified for all food prepared on our premises

• Any Kosher meal requirements will carry a surcharge as this will need to be bought in from a subcontracted supplier

Amuse Bouche

• Twice baked carrot soufflé in Baumkuchen collar with parmesan foam and pea purée

• Prawn cocktail, avocado mousse and shredded lettuce verrine

• Salmon sashimi, avocado, wasabi, cucumber and yuzu dressing

• Smoked ostrich, pickled carrot purée and fresh rocket in coriander pesto

• Crab and creamed caper stack, tomato, cucumber and green tea jelly

• Chicken parfait, passionfruit gel, olive tapenade and macon puff

• Slow-cooked chicken breast, curried corn, cashew and crispy flat leaf parsley

STARTERS

Cold starters

• Octopus carpaccio with wild rocket, heirloom tomatoes, pickled mushrooms, basil oil, cucumber

• Tandoori kingklip, corn, kombucha cucumber, yuzu and squid ink crisps

• Hot smoked salmon with snoek pâté and fennel salad with fresh peas and roasted baby turnips and

roasted baby beetroot

• Beef carpaccio served with roasted baby beetroot, parmesan, rocket, basil pesto and balsamic glaze

• Queen prawns, lemon verbena, BBQ carrot, kohlrabi and oats

• Pickled baby beetroot salad with quinoa, hazelnuts, feta, grilled onion, baby spinach

• Textures of tomato salad with buffalo mozzarella, basil, chopped olives, basil pesto and aged balsamic

• Terrine of Confit of duck, pistachio and cranberry with a pickled Kumquat salsa, toasted brioche and

baby herb salad

• Trout carpaccio with artisanal buffalo mozzarella, heirloom tomatoes, soy sauce, yuzu olives and baby leaves

R15 Surcharge

• Smoked salmon and prawn stack with fresh rocket, lemon segments, basil oil, green beans & peppadew dressing

R25 Surcharge

Hot Starters

• Warm tomato, olive and cheese tart with rocket salad and basil dressing

• Tower of masala marinated vegetables presented on a naan croute with chickpea salsa, yoghurt

and tamarind dressing

• Chicken tagine on aromatic couscous with chargrilled lemon and coriander yoghurt

• Wild mushroom risotto with roasted baby onions, parmesan shavings, basil foam and micro greens

on a grilled portobello mushroom

• Cream of pumpkin & parmesan soup, sage & herb brioche

• Trio of salmon – grilled miso salmon skewer with baby spinach salad, salmon and potato fish cake

with lime crème fraîche, hot smoked salmon with braised fennel R25 Surcharge

MAIN COURSE

Fish and Seafood Main Courses

• Duo of West Coast sole & smoked hake rolls with roasted sesame sweet potatoes, spiced fine beans

and a Cape Malay curry sauce

• Oven-roasted kingklip, potato and spinach bake, butternut purée, buttered baby vegetables,

chive & lime butter sauce

• Chargrilled tuna with baby vegetables, artichoke & olives served with buttered new potatoes and gremolata

• Crispy kabaljou fillet, mussels, sea lettuce, leeks and saffron potato fondant, creamed garlic velouté

• Pan fried Norwegian salmon, served with sautéed fine beans, warm baby potato & confit tomato salad

with caper butter sauce R35 Surcharge

• Whole lobster thermidor, grilled baby vegetables, pesto linguine and seafood vichyssoise R165 Surcharge

Meat and Game Main Courses

• Free range ostrich fillet, beef cheeks, deboned oxtail, pearl onion, potato fondant, broccoli and peppercorn jus

• Beef tenderloin, slow cooked beef short rib, crispy smoked brisket tagine spheres, carrot purée,

baby root vegetables

• Grilled fillet of beef with duck liver mousse, wild mushroom, grilled baby vegetables, truffled potato bake

and rosemary jus

• Braised lamb shank, balsamic onion & mushroom confit, pea & mint mash, roast root vegetables, thyme jus

• Namaqualand lamb medallions, thyme jus, soft parmesan polenta, sautéed red baby spinach and green

figs in buchu syrup R35 Surcharge

• Roasted rack of herb crusted lamb, redcurrant & rosemary sauce, fondant potato, grilled baby vegetables

R45 Surcharge

EXHIBITION HALL BANQUET PACKAGE (continued) EXHIBITION HALL BANQUET PACKAGE (continued)

EXHIBIT ION HALL BANQUET PACKAGEEXHIBIT ION HALL BANQUET PACKAGE 32

Poultry Main Courses

• Citrus duck breast and thyme confit duck leg, roasted turnip purée, pea purée, baby carrots, wilted baby

spinach and citrus jus

• Roasted supreme of corn-fed chicken, roasted pumpkin and potato gnocchi, baby spinach and wild

mushroom cream sauce

• Smoked duck breast, slow cooked crispy duck leg, fondant potato, braised red cabbage, buttered baby

vegetables and black cherry sauce

• Tandoori spiced fillet of ostrich, crispy-pulled ostrich, parsnip puree, roasted root vegetables, rooibos jus

and peach chutney

• Confit duck leg, duck liver parfait, spring onion mash, spinach, spiced lentils, baby vegetables and jus

• Cape Malay curried chicken supreme and baby vegetables, yellow basmati and sultana rice, coriander yoghurt,

poppadum crisp and tomato sambal

DESSERT

• Granny Smith tarte tatin with vanilla panna cotta, apple sorbet, salted caramel and hazelnut crumble

• Traditional malva pudding, Madagascan vanilla ice cream, caramel schemer, milk chocolate

• Creamy milk tart, mandarin marmalade, hibiscus and elderberry sauce, pink grapefruit jelly and sesame wafer

• Dark chocolate devil’s cake, milk chocolate and cream bavaroise, crushed honeycomb, dark chocolate and

strawberry sorbet

• Buttermilk pannacotta, mango sorbet, passion fruit gel, white chocolate & almond shard

• Sticky toffee pudding, dulce de leche sauce, dark chocolate ice cream

• Caramel banana cheesecake, chocolate crumble, toasted almonds, vanilla ice cream

• Lime meringue tart, citrus gel, orange financier, frozen yoghurt

• Double mint slice, stracciatella ice cream, candied almond nuggets

• Traditional tiramisu, espresso biscuit with mascarpone crème, amaretti cookie, chocolate cigar

• Chef’s selection of dainty petit fours

• South African cheese plate with preserves, sultana bread, crackers and fresh fruit R25 Surcharge

Include the following items with your dessert:

• Speciality coffees: R24.00 per person

BEVERAGES

1 x Bottle red wine per table

1 x Bottle white wine per table

1 x Bottle of still water per table

OTHER INCLUSIONS

Parking

Carpeting

Acoustic and black draping - depending on the venue used and your requirements

Cleaning

Security

Dedicated Medic

EXCLUDED ITEMS

Décor

Audio-visual equipment and staging

Safety officer

NOTES

This package is subject to a minimum of 700 guests.

The venue utilised will be the exhibition halls in either CTICC 1 or 2, this will be done at the discretion of CTICC

with consultation with the Client.

Please note: The package rate does not include build-up or breakdown time for your event and this has to be factored

in depending on the nature of your event.

EXHIBITION HALL BANQUET PACKAGE (continued) EXHIBITION HALL BANQUET PACKAGE (continued)

EXHIBIT ION HALL BANQUET PACKAGEEXHIBIT ION HALL BANQUET PACKAGE 54

CTICC 1: Convention Square, 1 Lower Long Street, Cape Town 8001, South Africa

GPS co-ordinates: - 33.915141°, 18,425657°

CTICC 2: Corner of Heerengracht & Rua Bartholomeu Dias, Foreshore, Cape Town 8001, South Africa

GPS co-ordinates: - 33.91747°, 18,42908°

Tel: +27 21 410 5000 Fax: +27 21 410 5001

Email: sales@cticc.co.za Website: www.cticc.co.zaTwitter: twitter.com/CTICC_OfficialFacebook: facebook.com/CTICC Instagram: instagram.com/official_cticcLinkedIn: linkedin.com/in/cape-town-international-convention-centre-cticc-8746a337

we are a green conscious convention centre